They absolutely love it in the north of the UK, this crunchy, crispy and delicious chicken parmesan is incredibly easy to make!
Here’s the video recipe if you want to see how I have prepared this!
🔪Preparation time: 15 minutes
⏲️ Cooking time: 30 minutes
Ingredients for 4 portions:
For the chicken:
– 4 chicken breasts
– Salt
– Frying oil (such as sunflower, avocado, lard)
– 270g low moisture mozzarella (use low moisture or the chicken will turn to soup!)
– 70g Parmigiano reggiano
– optional greens for serving (such as chives, green onion)
– 225 g of flour (add more if necessary)
– 4 large eggs
– 1tsp water
– 275g panko or breadcrumbs (again, add more if necessary)
For an extra “bootera” twist:
Replace the mozzarella for some plain scamorza or any low moisture smoked cheese
Ingredients for the chicken
For the sauce:
– Thick cut bacon slices or pancetta
– 40ml extra-virgin olive oil
– Chillies (optional)
– Red pepper flakes (optional)
– 5 garclic cloves
– 1 can of good quality crushed tomatoes
– Salt
– A pinch of sugar
– 60g Parmesan
Ingredients for the sauce
(1)Roughly cut your bacon and add it to a medium saucepan on medium-high heat without adding any oil for a few minutes.
(2)While the bacon cooks, thinly chop the garlic and leave it on the side.
After 5 minutes, add the olive oil and the garlic to the pan and let cook until fragrant.
When your bacon becomes very crispy, remove the solids from the oil and chop very finely.
Add the tinned chopped tomatoes to the bacon saucepan, throw your bacon and garlic back in and cook for 5 minutes.
In the meantime, grate 60 grams of parmesan.
After the 5 minutes have passed, add the parmesan, salt, pepper and sugar to the saucepan and let cook for 15 minutes stirring frequently.
While the sauce is cooking grab a cutting board and cover it with some plastic wrap. Place your chicken breasts on top of that and cover with another sheet of plastic. (3) Now get your meat tenderiser (you can use a wide pan for this part if you don’t own one) and flatten your chicken until every slice is about the same thickness.
Pre heat your oven in grill mode at 180 degrees.
(4)Add enough frying oil to a 10 inch skillet to coat the bottom about 2 fingers , set it over medium high heat and start preparing your breading station!
(5)Prepare a breading station by adding to three different bowls: flour, panko and eggs. Add a splash of water to the eggs, this is going to help having a fluffier and crispier crust!
Dip your chicken breasts in flour, push it down to make sure it’s fully coated and shake off any excess flour.
Transfer to your eggs and make sure the chicken is fully coated once again.
Transfer to your panko and guess what? You’ll want to make sure it is ✨Fully Coated✨
(6)Repeat for each slice of chicken and place the ready slices between sheets of baking paper.
Once your oil is hot, fry your chicken for about 2:30 minutes on each side or until golden brown; make sure you don’t overcook them as we they will go in the oven soon after!
After your chicken is cooked, place it on a drying rack to drain excess oil.
Repeat for each slice.
(7)After all of your chicken has been fried, add to a tray, (8)cover with your sauce and top with some grated parmesan and grated mozzarella.
Cook in the oven for 7-8 minutes or until your cheese is fully melted.
And just like that, you did it! Your chicken is ready to serve, good job!
Add some chives or spring onions for presentation, but the recipe is absolutely delicious even without!
Let me know what you think about this recipe! As you can tell by the video, I loved it, but my guests weren’t so fond of it. I guess Northeners are too used to their besciamella Parmo!
